Ratatouille

Ratatouille is a simple celebration of summer vegetables, a dish that embodies the rustic charm and vibrant flavours of Provençal cuisine. Though it might look simple on the surface, preparing a proper ratatouille is an art in itself, requiring patience, precision, and an appreciation for the natural qualities of fresh vegetables. At its heart, ratatouille is a medley of tomatoes, courgettes, aubergines, peppers, onions, and garlic, brought together in a harmonious blend of colours, textures, and aromas.

The dish begins with careful preparation of the vegetables. Courgettes are sliced into one-inch pieces, offering a tender bite that holds its shape during cooking. Aubergines are quartered lengthways and then sliced, a step that ensures they soften evenly while absorbing the flavours around them. Red peppers, sweet and fragrant, are deseeded and cut into pieces, while tomatoes, the cornerstone of any ratatouille, are gently peeled to remove their skins. This peeling process, though a little time-consuming, ensures a silky texture in the final dish without the bitterness or toughness that skins can sometimes impart. Garlic cloves are crushed to release their aromatic oils, and a touch of sugar balances the natural acidity of the tomatoes, creating a richer, rounder flavour profile.

Cooking ratatouille is as much about technique as it is about ingredients. Onions are first softened in olive oil, their golden colour and sweet aroma forming the base for the rest of the vegetables. Each subsequent layer—aubergine, courgette, peppers, and tomatoes—is arranged carefully, often in an alternating pattern, creating a visual effect that is as pleasing to the eye as it is to the palate. This layering is not just decorative; it ensures even cooking and allows the flavours of each vegetable to mingle gently. A sprinkle of salt, ground black pepper, and half of the fresh chopped basil is added, enhancing the natural taste of the vegetables without overwhelming them.

Moisture is introduced via chicken stock, enough to keep the vegetables tender but not so much as to turn the dish into a stew. Covering the dish with foil and cooking gently for around twenty minutes ensures that the vegetables retain their integrity while allowing the flavours to meld. This slow, gentle heat is key—rushed ratatouille risks mushy vegetables or uneven cooking, whereas a measured approach yields a soft yet structured texture and deep, satisfying flavours.

Finishing touches are just as important as the cooking process. A scattering of the remaining basil leaves over the top adds a fresh, aromatic lift that contrasts beautifully with the warm, roasted vegetables beneath. The result is a dish that is both simple and sophisticated, humble in its ingredients yet elegant in presentation and taste.

Ratatouille is versatile in the way it can be served. It can function as a light, vegetarian main dish or as a vibrant side to complement meats, poultry, or fish. Its appeal lies in the interplay of textures—the soft courgettes, the tender aubergine, the sweet crunch of peppers—and the depth of flavour achieved through careful layering and seasoning. It’s a dish that celebrates the best of fresh, seasonal produce, allowing each ingredient to shine while contributing to a harmonious whole.

Ultimately, ratatouille is more than just a vegetable casserole; it’s a testament to the beauty of simple, well-prepared ingredients. With its stunning colours, delicate flavours, and comforting heartiness, it’s a dish that invites both cooks and diners to slow down, savour the process, and appreciate the richness that vegetables can offer when treated with care and respect. It’s an enduring classic, proving that elegance in cooking often comes from patience, precision, and a love for what’s fresh and natural.

Ratatouille

A favourite side dish that goes with so many dishes.

4.60 from 152 votes

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Course: Side Dish

Cuisine: French

Keyword: Ratatouille, Vegetables, Vegetarian

Cook Time: 25 minutes minutes

Total Time: 25 minutes minutes

Servings: 6 People

Calories: 1353kcal

Equipment

• Pyrex Dish
• Chopping Board
• Sharp Knife

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Ingredients

 

MetricImperial

• ▢ 6 large tomatoes
• ▢ 4 large courgettes
• ▢ 2 large onions chop
• ▢ 2 large aubergines
• ▢ 2 cloves garlic skin and crush
• ▢ 2 medium red peppers
• ▢ 4 tbsp olive oil
• ▢ ½ tsp sugar
• ▢ 1 bunch basil chop
• ▢ salt
• ▢ ground black pepper
• ▢ 1 pint Chicken Stock homemade is best

Instructions

• Ratatouille is a collection of chopping to start with.
• Slice the courgettes into 1 in pieces.
  4 large courgettes
• Slice the aubergines lengthways into quarters and then also into 1in slices.
  2 large aubergines
• Remove the seeds from the peppers and slice into pieces.
  2 medium red peppers
• Peel the tomatoes. (make a small slice in the base of each tomato and place them into a bowl Cover with boiling water and leave for about a minute. Drain and when cool, the skin should just peel away).
  6 large tomatoes
• When peeled, chop into slices.
• Heat the olive oil in a pyrex dish and add the chopped onions. Cook for about 10 minutes until the onions are solft and tender with a golden colour.
  4 tbsp olive oil, 2 large onions
• Add the slices on the aubergine, courgette, peppers and tomatoes in the dish alternatively to create a lovely pattern in the dish. A little time spent here make it look amazing.
• Heat on the hob for a few minutes and add the sugar, garlic together with a pinch of salt and pepper for seasoning and about half of the basil.
  ½ tsp sugar, salt, ground black pepper, 2 cloves garlic
• Pour the chicken stock to the dish to give moisture but not to drown it.
  1 pint Chicken Stock
• Cover with foil and cook gently for about 20 minutes. You don’t want a hard heat on the delicate vegetables.
• When ready to serve, sprinkle with the remaining basil for a fresh flavour.
  1 bunch basil

Nutrition

Calories: 1353kcal | Carbohydrates: 183g | Protein: 41g | Fat: 65g | Saturated Fat: 10g | Sodium: 200mg | Potassium: 8998mg | Fiber: 64g | Sugar: 118g | Vitamin A: 19765IU | Vitamin C: 730mg | Calcium: 509mg | Iron: 12mg